Federal Way Mirror

The Mirror wants your recipes for new Let's Eat guide

The Federal Way Mirror seeks great recipes for the inaugural edition of the Let’s Eat restaurant guide.

This new section will be a yearly program designed to tell visitors and residents where to eat in Federal Way. Your recipe can be included in this guide. A gift and local gift certificate will be awarded to all recipes picked for this section.

Deadline is June 14. Submissions may come from individuals or businesses. Email ralcott@fedwaymirror.com.

RECIPE: Chicken tikka masala

The following recipe is courtesy of Kabal Gill, owner of East India Grill in Federal Way. The recipe consists of three steps. Gill recommends keeping water handy to cool the sauce in case it burns.

Step 1: Marination ingredients

• 2 pounds of chicken breast

• 1/2 cup of yogurt

• 2 tablespoons of garlic and ginger (mashed together)

• 1 tablespoon of salt

• 1 tablespoon of curry powder

• 1 tablespoon of black pepper

• 1 tablespoon of methi (fenugreek)

Directions: Mix all the ingredients in a large bowl and marinate for four hours. Bake at 350 degrees for 30 minutes.

Step 2: Sauce ingredients

• 3 pounds of fresh tomatoes, diced

• 1/2 cup of chopped onion

• 1/2 cup of vegetable oil

• 1/2 cup of tomato paste (optional)

• 2 tablespoons of curry powder

• 2 tablespoons of garlic and ginger (mashed together)

• 2 tablespoons of turmeric powder

• 2 and 1/2 tablespoons of salt

• 2 cups of cream

• 1 and 1/2 cups of water

• 2 tablespoons of cumin seed

Directions: Warm up a large saucepan, add vegetable oil and let it get hot. Add cumin seed for a minute, then add onion and cook until brown. Add garlic/ginger, cook 2 minutes. Add curry powder, turmeric and salt. Turn the heat to low for a couple of minutes. Add tomatoes and cook about 10 minutes until you lose water from the tomatoes. Now add tomato paste. Let it mix well with the sauce for 2 minutes. Put all gravy in a blender, then return to same pan and add water.

Step 3: Putting it all together

Add chicken and cream to the sauce in the pan. When the mixture thickens, add fenugreek for about 4 minutes. Check the salt for taste. Serve with basmati rice or garlic naan (bread).